What are the symptoms of MSG allergy. How is MSG allergy diagnosed. What foods contain MSG. Can MSG cause an allergic reaction. How is MSG allergy treated. Is there a cure for MSG allergy.

Understanding MSG and Its Potential Health Effects

Monosodium glutamate (MSG) is a flavor enhancer widely used in the food industry. Its primary purpose is to intensify the savory taste of various dishes, particularly in processed foods and certain cuisines. Despite its popularity, MSG has been a subject of controversy due to potential adverse reactions in some individuals.

MSG is composed of sodium and glutamic acid, an amino acid naturally present in many foods. While the FDA has classified MSG as “generally recognized as safe” (GRAS), some people report experiencing unpleasant symptoms after consuming foods containing this additive.

What is MSG Sensitivity?

MSG sensitivity, often mistakenly referred to as an MSG allergy, is a condition where individuals experience adverse reactions after consuming foods containing MSG. Unlike true allergies, which involve the immune system, MSG sensitivity is believed to be a metabolic response. The exact mechanism behind these reactions is not fully understood, leading to ongoing debates in the scientific community.

Recognizing MSG Allergy Symptoms

Individuals who are sensitive to MSG may experience a range of symptoms shortly after consuming foods containing this additive. These symptoms can vary in intensity and duration, making it challenging to identify MSG as the culprit without proper testing.

• Headaches or migraines
• Flushing or redness of the skin
• Sweating
• Chest pain or discomfort
• Nausea or digestive distress
• Weakness or fatigue
• Heart palpitations
• Facial pressure or tightness
• Numbness or tingling sensations in the face or neck

Can these symptoms be mistaken for other conditions? Yes, many of these symptoms can be attributed to various health issues, which is why proper diagnosis is crucial. If you consistently experience these symptoms after consuming certain foods, it’s essential to consult with a healthcare professional to determine the underlying cause.

Diagnosing MSG Sensitivity: Methods and Challenges

Diagnosing MSG sensitivity can be complex due to the lack of standardized testing methods. Healthcare providers often rely on a combination of approaches to identify MSG-related reactions.

Elimination Diet

An elimination diet is often the first step in diagnosing MSG sensitivity. This approach involves removing all potential sources of MSG from your diet for a specified period, typically 2-4 weeks. Foods are then gradually reintroduced while monitoring for symptoms. This method can help identify whether MSG is indeed the trigger for your symptoms.

Food Diary

Keeping a detailed food diary can be invaluable in identifying patterns between food consumption and symptom onset. Record everything you eat and drink, along with any symptoms experienced. This information can help your healthcare provider pinpoint potential triggers.

Provocation Tests

In some cases, healthcare providers may recommend a supervised MSG provocation test. This involves consuming MSG under medical supervision to observe any reactions. However, this method is not widely used due to potential risks and the difficulty in standardizing results.

Is there a specific blood test for MSG sensitivity? Currently, there is no standardized blood test to diagnose MSG sensitivity. Unlike true food allergies, which can be detected through specific IgE antibody tests, MSG sensitivity does not produce these antibodies.

Common Sources of MSG in Foods

MSG is present in a wide variety of foods, both natural and processed. Understanding where MSG is commonly found can help individuals with sensitivity avoid potential triggers.

Natural Sources of MSG

Glutamate, the main component of MSG, occurs naturally in many foods. Some natural sources of glutamate include:

• Tomatoes
• Cheeses (particularly aged varieties)
• Mushrooms
• Soy sauce
• Seaweed
• Fish sauce

Processed Foods Containing Added MSG

Many processed and packaged foods contain added MSG as a flavor enhancer. Common sources include:

• Canned soups and broths
• Frozen dinners
• Snack foods (chips, crackers)
• Seasoning blends and flavor packets
• Some condiments and salad dressings
• Fast food items

How can you identify MSG on food labels? MSG may be listed under various names, including “monosodium glutamate,” “glutamic acid,” or “hydrolyzed protein.” Be aware that terms like “natural flavors” or “spices” may also indicate the presence of MSG-like substances.

Managing MSG Sensitivity: Strategies for Avoidance and Relief

For individuals with MSG sensitivity, the primary management strategy is avoidance. However, completely eliminating MSG from your diet can be challenging due to its widespread use in the food industry. Here are some practical tips for managing MSG sensitivity:

1. Read food labels carefully
2. Prepare meals at home using fresh ingredients
3. When dining out, inform the staff about your sensitivity
4. Choose whole, unprocessed foods when possible
5. Be cautious with restaurant soups, sauces, and seasoned dishes

Are there any supplements that can help alleviate MSG sensitivity symptoms? While no specific supplements have been proven to prevent MSG reactions, some individuals report relief from symptoms by taking vitamin B6 or magnesium supplements. However, always consult with a healthcare provider before starting any new supplement regimen.

The Controversy Surrounding MSG: Separating Fact from Fiction

The debate over MSG’s safety has been ongoing for decades, with conflicting information often leading to confusion among consumers. It’s important to examine the scientific evidence and understand the origins of the controversy.

The “Chinese Restaurant Syndrome”

The term “Chinese Restaurant Syndrome” was coined in the late 1960s after reports of people experiencing symptoms like headaches and numbness after eating Chinese food. This led to widespread concern about MSG, which is commonly used in Chinese cuisine. However, subsequent studies have failed to establish a clear causal relationship between MSG and these symptoms in the general population.

Scientific Studies on MSG Safety

Numerous studies have investigated the safety of MSG consumption. While some individuals may be sensitive to MSG, the majority of research suggests that MSG is safe for most people when consumed in typical amounts found in foods.

A review published in the journal “Food and Chemical Toxicology” in 2019 concluded that there is no consistent evidence to suggest that MSG is a significant contributor to adverse reactions in the general population. However, the authors noted that more research is needed to understand potential effects on sensitive individuals.

Does MSG cause long-term health effects? Current scientific evidence does not support claims of long-term health effects from MSG consumption in the general population. However, individuals who experience consistent adverse reactions should avoid MSG and consult with a healthcare provider.

Alternative Flavor Enhancers for MSG-Sensitive Individuals

For those looking to enhance the flavor of their foods without using MSG, there are several natural alternatives that can provide a savory taste:

• Herbs and spices (e.g., garlic, onion powder, thyme)
• Nutritional yeast
• Seaweed or kelp powder
• Mushroom powder
• Miso paste
• Aged cheeses (in moderation)

These alternatives can help create depth of flavor without relying on synthetic additives. Experimenting with different combinations can lead to delicious, MSG-free meals that satisfy your taste buds.

When to Seek Medical Attention for MSG-Related Symptoms

While most MSG-related symptoms are mild and resolve on their own, there are instances where medical attention may be necessary. It’s important to recognize when your symptoms might indicate a more serious condition.

Signs That Warrant Immediate Medical Care

• Difficulty breathing or shortness of breath
• Severe chest pain
• Rapid or irregular heartbeat
• Severe swelling of the face, throat, or tongue
• Dizziness or loss of consciousness

These symptoms could indicate a severe allergic reaction (anaphylaxis) or other serious medical conditions that require immediate attention. If you experience any of these symptoms after consuming food, seek emergency medical care immediately.

Consulting with an Allergist or Dietitian

For individuals who suspect they have MSG sensitivity but are unsure, consulting with an allergist or registered dietitian can be beneficial. These professionals can help:

• Develop a personalized elimination diet plan
• Identify hidden sources of MSG in your diet
• Provide guidance on nutritional balance when avoiding certain foods
• Offer strategies for managing symptoms

How often should you follow up with a healthcare provider if you have MSG sensitivity? The frequency of follow-up appointments will depend on the severity of your symptoms and your overall health. Initially, you may need more frequent check-ins to monitor your progress and adjust your management plan. As you gain better control over your symptoms, less frequent visits may be sufficient.

The Future of MSG Research and Potential Alternatives

As the debate surrounding MSG continues, researchers are exploring new avenues to understand its effects on the human body and develop potential alternatives.

Ongoing Research

Current research focuses on several key areas:

• Identifying genetic factors that may predispose individuals to MSG sensitivity
• Investigating the long-term effects of MSG consumption on various populations
• Developing more accurate diagnostic tools for MSG sensitivity
• Exploring the potential therapeutic uses of glutamate in certain medical conditions

Emerging Alternatives

Food scientists and manufacturers are working on developing new flavor enhancers that can provide the umami taste without the potential drawbacks of MSG. Some promising alternatives include:

• Fermented protein extracts
• Plant-based umami compounds
• Engineered yeast products

These alternatives aim to provide the flavor-enhancing properties of MSG while addressing concerns about sensitivity and health effects.

Will MSG ever be completely replaced in the food industry? It’s unlikely that MSG will be entirely phased out, given its effectiveness and low cost. However, as consumer preferences shift towards “clean label” products, we may see a gradual reduction in MSG use and an increase in natural flavor enhancers.

Living with MSG Sensitivity: Tips for a Balanced Diet

Managing MSG sensitivity doesn’t mean you have to sacrifice flavor or nutritional balance in your diet. With some planning and creativity, you can enjoy a wide variety of delicious, MSG-free meals.

Meal Planning Strategies

• Focus on whole, unprocessed foods
• Experiment with herbs and spices to enhance flavor
• Prepare large batches of MSG-free sauces and broths for quick meals
• Learn to make your own versions of typically MSG-containing foods (e.g., soups, dressings)

Eating Out with MSG Sensitivity

Dining out can be challenging for those with MSG sensitivity, but it’s not impossible. Here are some tips:

• Research restaurant menus in advance
• Communicate your dietary needs clearly to the staff
• Ask about preparation methods and ingredients
• Choose simple dishes with minimal sauces or seasonings
• Consider bringing your own MSG-free condiments or seasonings

How can you ensure you’re getting all necessary nutrients while avoiding MSG? Work with a registered dietitian to create a balanced meal plan that meets your nutritional needs while avoiding MSG. They can help identify alternative sources of nutrients that may be lacking in an MSG-free diet.

In conclusion, while MSG sensitivity can present challenges, it’s entirely possible to maintain a flavorful, nutritious diet without this common additive. By staying informed, reading labels carefully, and exploring alternative flavor enhancers, individuals with MSG sensitivity can enjoy a wide range of delicious foods while managing their symptoms effectively.

How to Test for MSG Allergy: Symptoms, Diagnosis, and Treatment

Do you experience symptoms like headaches, flushing, or sweating after eating certain foods? You may have an MSG allergy. Monosodium glutamate (MSG) is a common food additive that can cause allergic reactions in some people. In this blog post, we’ll discuss how to test for MSG allergy, including symptoms, diagnosis, and treatment options.

What is MSG?

MSG is a flavor enhancer that is commonly added to processed foods, such as canned soups, snack foods, and frozen dinners. It is also found in some restaurant foods, particularly Chinese food. MSG is made up of glutamic acid and sodium, and it is used to enhance the savory taste of foods.

What are the Symptoms of MSG Allergy?

MSG allergy symptoms can vary from person to person, but some common symptoms include:

• Headaches
• Flushing
• Sweating
• Chest pain
• Nausea
• Weakness
• Heart palpitations
• Facial pressure or tightness
• Numbness or tingling in the face or neck

If you experience any of these symptoms after eating foods that contain MSG, you may have an MSG allergy.

How is MSG Allergy Diagnosed?

If you suspect that you have an MSG allergy, you should see a healthcare provider for diagnosis. Your provider may perform a skin prick test or a blood test to check for an allergic reaction to MSG. In some cases, an elimination diet may be recommended to determine if MSG is the cause of your symptoms.

How is MSG Allergy Treated?

The best way to treat an MSG allergy is to avoid foods that contain MSG. This can be challenging, as MSG is found in many processed foods. However, there are many MSG-free alternatives available, and your healthcare provider can help you develop a meal plan that avoids MSG. In some cases, antihistamines or other medications may be prescribed to help manage symptoms.

Book an Appointment with Nao Medical

If you suspect that you have an MSG allergy, don’t suffer in silence. Book an appointment with Nao Medical today and get the care you need. Our expert healthcare providers can help you diagnose and manage your allergy, so you can live your life to the fullest.

Book an Appointment

FAQs

What foods contain MSG?

MSG is commonly found in processed foods, such as canned soups, snack foods, and frozen dinners. It is also found in some restaurant foods, particularly Chinese food.

Can MSG cause an allergic reaction?

Yes, some people can have an allergic reaction to MSG. Symptoms can include headaches, flushing, sweating, chest pain, nausea, weakness, heart palpitations, facial pressure or tightness, and numbness or tingling in the face or neck.

How is MSG allergy diagnosed?

MSG allergy can be diagnosed through a skin prick test or a blood test to check for an allergic reaction to MSG. In some cases, an elimination diet may be recommended to determine if MSG is the cause of your symptoms.

How is MSG allergy treated?

The best way to treat an MSG allergy is to avoid foods that contain MSG. In some cases, antihistamines or other medications may be prescribed to help manage symptoms.

Can MSG allergy be cured?

There is no cure for MSG allergy, but symptoms can be managed through avoidance of foods that contain MSG and medication.

Disclaimer: The information presented in this article is intended for general informational purposes only and should not be considered, construed or interpreted as legal or professional advice, guidance or opinion.

MSG Allergy: Symptoms, Causes, and Treatment

Monosodium glutamate (MSG) is a common food additive used to enhance flavor. While most people can consume MSG without any issues, some individuals may experience an allergic reaction to it. In this blog post, we will discuss the symptoms, causes, and treatment options for MSG allergy.

What is MSG Allergy?

MSG allergy is a type of food allergy that occurs when the immune system mistakenly identifies MSG as a harmful substance and produces an allergic reaction. The symptoms of MSG allergy can range from mild to severe and can occur within a few minutes to a few hours after consuming foods that contain MSG.

Symptoms of MSG Allergy

• Headache
• Flushing
• Sweating
• Chest pain
• Nausea
• Weakness
• Heart palpitations
• Facial pressure or tightness
• Numbness or tingling in the face or neck

If you experience any of these symptoms after consuming foods that contain MSG, it is important to seek medical attention immediately.

Causes of MSG Allergy

The exact cause of MSG allergy is unknown, but it is believed to be related to the body’s immune system. Some individuals may be more susceptible to MSG allergy due to genetic factors or underlying medical conditions.

Treatment for MSG Allergy

The best way to treat MSG allergy is to avoid consuming foods that contain MSG. This can be challenging, as MSG is a common food additive found in many processed and packaged foods. At Nao Medical, our team of healthcare professionals can help you identify foods that contain MSG and provide guidance on how to avoid them. In addition, we may prescribe medications to help manage your symptoms.

Book an Appointment with Nao Medical

If you are experiencing symptoms of MSG allergy, don’t wait to seek medical attention. At Nao Medical, we offer comprehensive allergy testing and treatment options to help you manage your symptoms and improve your quality of life. Book an appointment today and take the first step towards better health.

Book an Appointment

FAQs

What foods contain MSG?

MSG is commonly found in processed and packaged foods, including soups, snack foods, salad dressings, and frozen dinners.

Can MSG allergy be cured?

There is no cure for MSG allergy, but symptoms can be managed through avoidance of foods that contain MSG and medication.

How is MSG allergy diagnosed?

MSG allergy can be diagnosed through allergy testing, which may include skin tests or blood tests.

What are the long-term effects of MSG allergy?

There are no known long-term effects of MSG allergy, but it can cause significant discomfort and impact quality of life.

Is MSG allergy common?

MSG allergy is relatively rare, but it can occur in individuals who are sensitive to the additive.

Sources: https://www.cdc.gov/climateandhealth/effects/allergen.htm, https://medlineplus.gov/allergy.html

Disclaimer: The information presented in this article is intended for general informational purposes only and should not be considered, construed or interpreted as legal or professional advice, guidance or opinion.

Food allergy symptoms and diagnostics

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Food Allergy and Food Intolerance Diagnosis

Food Allergy (FA) and Food Intolerance ) is one of causes of many acute and chronic diseases, therefore, the number of diagnostic0026 food intolerance tests associated with the detection of an immune response to food allergens. PN is difficult to recognize. Many people have symptoms of MO on commonly eaten foods, but are unaware of this and do not know how to identify which foods they are allergic to.

In food allergy, symptoms of a delayed type food reaction develop at least 2 hours, but more often several days after ingestion of certain foods, and the patient cannot associate it with any particular food. In addition, the manifestations of PN can be very diverse, provoking the development of hundreds of different symptoms or diseases.

Food Allergies and Food Intolerances

Almost everyone will experience food allergies and intolerances at some point. Often people experience a painful reaction to certain foods and they start to wonder if it’s an allergy. One in three say that they are allergic to food or that they in the family are reconsidering their food system, as there is a suspicion that one of the family members has a food allergy. However, only about three percent of children have clinically proven allergic reactions to food. Among adults, only about one percent of the population suffers from allergies.

This difference between the clinically proven existence of a food allergy and the public perception of the problem is partly not due to this allergy at all, but to reactions called “food intolerances”. Food allergy, or hypersensitivity, which manifests itself in minutes, is an abnormal reaction of the body’s immune system to a food product. The immune system is not responsible for all symptoms caused by food intolerance, even if they resemble food allergy symptoms .

It is very important for people with food allergies to be able to recognize these symptoms and prevent similar allergic reactions, as these reactions can cause devastating illness and, in some cases, death.

The Mechanism of Allergic Reactions

A true allergic reaction has two features characteristic of an immune system reaction. One is related to the production of immunoglobulin E (IgE), a type of protein called an antibody that is carried in the blood. The other is the mast cell, a special cell that can be found in all tissues of the body, but its presence is especially pronounced in those parts of the body that are most susceptible to allergic reactions, including the nose, throat, lungs, skin and digestive tract.

The ability of an individual to produce immunoglobulin E in response to such a harmless factor as food is an inborn predisposition. Usually, such people are born into families whose members suffer from allergies, not necessarily to food, but perhaps hay fever, asthma or hives. If both parents suffer from allergies, then the likelihood of inheriting it is higher than if only one of the parents suffers from it.

In order for an allergic reaction to occur, it is first necessary that a person predisposed to the production of immunoglobulin E come into contact with the relevant food product. After this food is digested, certain cells begin to produce a certain immunoglobulin E in large quantities. Then the immunoglobulin E is released and attached to the surface of the mast cells. The next time that person comes into contact with that food, the food will interact with immunoglobulin E, causing the cells to produce chemicals like histamine. Depending on the tissue in which these chemicals are produced, a person may experience different symptoms of a food allergy. If the mast cells produce chemicals in the ears, nose, or throat, the person may have an itchy throat or have trouble breathing or swallowing. If the exposed mast cells are found in the gastrointestinal tract, the person may experience abdominal pain or diarrhea. Conversely, chemicals produced by mast cells in the skin can cause hives.

Food allergens (food particles that cause an allergic reaction) are proteins found in food that are not degraded by cooking temperatures, gastric juices or digestive enzymes. As a result, they are resistant enough to pass through the intestinal wall, enter the bloodstream, and reach target organs, causing allergic reactions throughout the body.

The complex process of digestion of food affects the time and location of the allergic reaction. For example, if people experience an allergic reaction to certain foods, their first reaction to it is likely to be an itchy mouth as soon as they start eating it. After the food has been digested in the stomach, intestinal symptoms such as vomiting, diarrhea, or pain may occur. After food allergens enter and circulate in the blood, blood pressure may decrease. If allergens get to the skin, they can cause rashes or eczema, and if they get into the lungs, it can cause asthma. The entire process can take anywhere from a few minutes to an hour.

Common food reactions

Foods most commonly associated with allergic reactions in adults include various shellfish and crustaceans such as shrimp, crayfish, lobster and crabs; peanuts, a legume that most often causes severe anaphylaxis, which is expressed in a sharp drop in blood pressure, which, in the absence of immediate medical attention, can lead to death; as well as nuts, for example, walnuts; fish and eggs.

Children have slightly different allergic reactions. The most common food allergens that cause allergies in children are eggs, milk and peanuts. Adults usually have to live with their allergies all their lives, and children sometimes manage to get rid of it with age. Children are more likely to get rid of allergies to milk and soy than to peanuts, fish, or shrimp.

Adults and children react to the foods they eat frequently. For example, in Japan, rice allergy is more common. And in Scandinavia, cod allergy is more common.

Cross-reactivity

If a person has a life-threatening allergy, the doctor will advise the patient to avoid foods that may cause an allergic reaction. So, for example, if someone has an allergic reaction to shrimp, then the tests are likely to reveal a similar reaction not only to shrimp, but also to crabs, lobsters and crayfish. This phenomenon is called cross-reactivity.

Another interesting example of cross-reactivity is the allergic reaction of some people to ragweed. When the ragweed is in its pollination period, people who are sensitive to it sometimes find that when they eat melons, especially muskmelons, their mouths itch and they cannot go on eating them. This phenomenon is called oral allergy syndrome.

Differential diagnosis

Differential diagnosis includes allergy, intolerance and any other diseases. If a patient comes to the doctor and says, “I think I’m allergic to a food,” then the doctor must consider a number of other factors that may have led to symptoms similar to those of a food allergy.

One such possibility is food contamination with microorganisms such as bacteria and their products, as well as toxins. Infected meat sometimes causes a food allergy-like reaction, which is actually food poisoning.

There are also natural substances, such as histamine, which can be found in food and cause an allergic-like reaction. So, for example, a high level of histamine content is characteristic of cheese, some wines and certain types of fish, in particular, tuna and mackerel. It is believed that histamine appears in fish due to bacteriological contamination, especially if the storage conditions in the refrigerator were violated. If you eat one of these high histamine foods, you can get a reaction that in many ways resembles an allergic reaction. This reaction is called histamine toxicity.

Another cause of food intolerance, often confused with food allergies, is lactase deficiency. This very common food intolerance affects one in ten people. Lactase is an enzyme found in the intestinal contents. This enzyme breaks down the lactose found in milk. If there is not enough lactase in the body, then the person cannot digest the lactose found in most dairy products. Instead, lactose is used by bacteria, gas is produced, and the person suffers from bloating, abdominal pain, and sometimes diarrhea. There are some diagnostic tests in which the patient takes a certain amount of lactose, and then the doctor measures the body’s response by analyzing blood samples.

Another type of food intolerance is an adverse reaction to certain foods that are added to food to improve taste, add color, or protect against the development of microorganisms in it. Compounds that often cause allergic-like adverse reactions include yellow dye #5, monosodium glutamate, and sulfites. Yellow dye #5 can sometimes, although rarely, cause hives. Monosodium glutamate (MSG) is a flavor enhancer and in large amounts can cause flushing, warmth, headaches, facial muscle tension, chest pain, and in some people, lethargy. These temporary reactions occur shortly after the consumption of a large amount of food, in which glutamate – monosodium has been added.

There are some other diseases that resemble allergies in their symptoms, such as peptic ulcer and cancer of the gastrointestinal tract. These disorders can lead to vomiting, diarrhea, and spasmodic pain in the abdomen that gets worse with food.

Some people may suffer from food intolerance, which is caused by psychological reasons. In some cases, careful psychiatric examination may reveal an adverse event in a person’s life, usually related to childhood experiences, associated with the ingestion of a particular food item. If a person eats the same product many years later, even as an adult, it will cause discomfort, reminiscent of an allergic reaction to food.

Diagnosis

To diagnose a food allergy, the doctor must first determine whether the patient has had adverse reactions to certain foods. This assessment is made on the basis of the patient’s detailed medical history, dietary journal, or Food Allergy Diet .

The first of these methods is the most reliable. The doctor sits down and discusses the patient’s history with the patient to determine if the symptoms match those of a food allergy.

Sometimes it is not possible to make a diagnosis based on the medical history alone. In this case, the doctor uses the food intolerance test , which can more objectively evaluate a person’s allergic reaction to food. One of them is an allergic skin test, in which a small amount of food extracts is placed on the forearm or back. Scarification is performed and the skin reaction is evaluated (the presence of a tumor or redness, which indicates a local allergic reaction). If the skin test gives a positive reaction, then this means that the mast cells of the patient’s skin contain immunoglobulin E, characteristic of the tested food.

If the patient has very strong anaphylactic reactions, then the skin test is contraindicated for him, as it can lead to dangerous consequences. The skin test is also contraindicated in patients with extensive eczema. In this case, the doctor uses a blood test, such as a radioallergosorbent test (RAST) and an enzyme-linked immunosorbent assay (ELISA). These tests detect the presence of immunoglobulin E characteristic of the food in the patient’s blood. As with the skin test, a positive reaction to these tests does not allow for a definitive diagnosis.

Exercise-induced food allergy

At least one type of allergy is caused not just by the ingestion of a food allergen, but by exercise. People have this reaction if they take certain foods just before exercise. As they exercise, their body temperature rises, they develop itching, dizziness, and soon an allergic reaction similar to hives or anaphylaxis. The treatment for exercise-induced food allergies is to abstain from eating for a few hours before exercising.

Treatment

Special food allergy diets are available for food allergies . As soon as the doctor and his patient identify a food to which the patient is sensitive, this food should be eliminated from the patient’s diet. To comply with this condition, the patient is forced to read long, detailed lists of ingredients on the foods he is about to eat. Many of the allergen foods, such as peanuts, eggs, or milk, can also be found in other foods that are not usually associated with them. Peanuts, for example, are often used as a source of protein, and eggs are included in some salad dressings. The law requires that all ingredients be listed on food packaging. People can avoid consuming most allergenic foods if they read the label carefully and avoid eating restaurant-cooked foods that may contain allergenic ingredients.

In people with severe allergies, even microscopic amounts of a food allergen (eg 1/44,000 of a peanut seed) can cause an allergic reaction. Other people who are less allergic may be able to tolerate small amounts of the allergen product.

Patients with severe allergies should be prepared for unexpected exposure to an allergen. Even those who are well aware of all the products that are dangerous to themselves make mistakes from time to time. For self-protection, people who are severely allergic with anaphylactic reactions to food should wear medical information bracelets or chains stating that they are having severe allergic reactions. They should be given immediate medical attention by calling a rescue team or being transported in an ambulance. Anaphylactic allergic reactions can be fatal, even if the symptoms are mild at first, such as a scratchy mouth or throat or indigestion.

Special precautions for children. Parents and caregivers should be aware of how to protect children from food allergens, or what to do if children have ingested food allergens, including the administration of epinephrine. Schools should have instructions in case of a sudden allergy attack in a child.

There are several medicines that a patient can take to relieve allergy symptoms that are not an anaphylactic reaction. These include antihistamines that relieve symptoms in the gastrointestinal tract, hives, sneezing, and a runny nose. Bronchodilators relieve asthmatic symptoms. These remedies are taken after an accidental ingestion of an allergen product, but do not help if they are taken before a meal. There are no medicines that are taken in any form before taking a certain food and provide reliable protection against allergic reactions to it.

There are several unproven treatments for food allergies. One is to inject small doses of food extracts that cause an allergic reaction in the patient. Injections are given regularly, for a long time in order to “desensitize” the patient in relation to the food allergen. Researchers still have not proven the effectiveness of injections in the treatment of food allergies.

Disorders of the immune system associated with a monotonous diet

The digestive tract has the most powerful defense and immune system in the body. The digestive and immune system reacts to almost any complex high-molecular substance with the formation of protective substances, the so-called immunoglobulins. There are many types of immunoglobulins. Group A immunoglobulins (IgA) are secreted on the surface of the mucosa, bind to the appropriate substance (antigen) and thus prevent them from reaching the mucosa and the immune system. Although the immune system can produce a fairly large amount of IgA, its capabilities are also not unlimited. Too many substances, antigens and / or constant load of these substances exceeds the capacity of IgA synthesis and weakens it. Antigens pass through the mucosa to the immune system, which in turn produces immunoglobulin group G (IgG). Usually, the breakdown of substances of this group occurs quickly in the liver. With large amounts of the substance, the volume of the liver may not be sufficient for their splitting, which leads to a deterioration in the blood picture. It is not yet entirely clear that the increased content of IgG in foods is itself capable of causing painful disorders in the body, as is the case with wheat protein (heat allergy), celiac disease, or whether they are just a sign that the reaction of the immune system is not in order, and elevated levels of IgG only show which food can cause harmful effects. Food intolerance, accompanied by an increase in IgG levels, causes diseases that (as in the case of celiac disease) can affect all body systems. They can have a long chronic course, and painful symptoms do not appear immediately after eating, but in the period from 10 minutes to 72 hours. In this case, they speak of an allergic reaction of a delayed type.

Rarely, the immune system reacts to the passage of an antigen with the formation of immunoglobulin group E (IgE). In these cases, strong reactions are observed, including life-threatening ones (similar to bee sting allergies). There are diseases in which both types of allergies are present, such as asthma, eczema, hay fever, the so-called atopy.

Causes of food intolerance.

As such, the following factors are mainly discussed:

Heredity. As in many other areas, there are also differences in the ability to produce group A immunoglobulins (IgA). People with a reduced ability to produce IgA are more prone to food intolerance. Other innate properties of the immune system cause rather such reactions as, for example, with celiac disease.

Nutrition and lifestyle (smoking, alcohol consumption) of mother and father, especially during pregnancy.

Nutrition in the first months of a child’s life (mother’s milk, its replacement, additional nutrition, the process of switching to regular food).

Further nutrition. In addition to the aforementioned unsatisfactory change in nutrition, the content of acids in the diet is of great importance. In addition to the development of other diseases, overacidification contributes to hypersensitivity.

Digestion. The more food left undigested, the more it will be passed through the intestinal mucosa and processed by the immune system. This means that all influences that impede digestion can lead to food intolerance, such as:

5.1 Insufficient chewing. Enzymes from saliva already in the mouth begin to promote the absorption of food. If the food is thoroughly crushed and ground, then this facilitates its further processing in the lower zones of the gastrointestinal tract. The longer we feel the taste of any dish, the better the part of the gastrointestinal tract knows what juices it should prepare for digestion.

5.2 Diseases affecting the production and excretion of these juices. These are acute and chronic inflammation of the stomach and intestines, liver and pancreas. The state of a person after operations that reduce or even remove these organs. Medicines that affect the production and secretion of juices for digestion.

5.3 Poor digestion of large amounts of food. That is why we should eat more often, but less. Food should be simple, but varied and balanced.

Condition of the intestinal mucosa.

6.1 If we eat a lot of food at one sitting, then increased demands are placed on the mucous membrane, and it becomes more permeable.

6.2 Acute and chronic (M. Crohn, Colitis ulcerosa) intestinal inflammations weaken the obstruction in the mucosa. Then undigested food is easier to get through the mucous membrane into the immune system of the intestine and into the blood. In order to allow the mucous membrane to rest, after acute inflammatory processes, it is necessary to refrain from taking large amounts of or poorly digestible food for some time.

Intestinal content and bacteria.

An obstruction in the intestines is also weakened by its too acidic or alkaline environment. If we consume too many simple carbohydrates, such as sugar (sweet foods, fruits), then acid and yeast-producing bacteria multiply in the intestines. This is manifested by bloating, loose, acid-smelling stools, and an itchy rash on the skin around the anus. Hypertrophy with candida changes the taste – you want sweets, because bacteria and fungi require more nutrition. There are references to the fact that the reproduction of bacteria and fungi, in addition to food intolerance, can contribute to the development of other diseases.

On the contrary, if we eat too much protein (meat, cheese), putrefactive bacteria multiply, producing alkaline and partially poisonous amines. Again, the basis for the food to be mixed, varied and balanced.

When the balance between the various bacteria and fungi is again restored by means of an appropriate change in the diet, various ailments will also disappear.

Variable nutrition

Variable nutrition was developed already in the twenties of the last century for the diagnosis and treatment of intolerance. It is used for preventive purposes and for healthy people. You can eat vegetarian or eat meat. The more complex the composition of the food, the more difficult it is to follow the principles of variable nutrition. Diversity in food can be healthier when eaten sequentially rather than all at once. Finished products have the disadvantage of not only including a diverse mixture of ingredients and food additives, but also containing preservatives and flavoring agents.

Cross-reaction between pollen and other substances

It is not uncommon for a person with hay fever who reacts to wormwood pollen to have a runny nose and watery eyes even when eating something. A similar reaction occurs in 70 percent, and maybe even more, of allergy sufferers. In this case, we are talking about the so-called cross-allergy, one of the types of cross-reaction.

Cross-reactivity is understood as the fact that a person reacts painfully to more than one substance, an allergen, from one source. The reason is that in other sources there are similar or very similar allergens in their composition. They can affect the same organ system with which the allergen came into contact, or another, as in the example above. Then it is called cross-allergy in the narrow sense of the word.

Global Platform for Allergy and Respiratory Patients

What is Allergy?

The prevalence of allergic diseases worldwide is increasing dramatically in both developed and developing countries. A steady increase in the prevalence of allergic diseases in the world occurs from about 30-40% of the world’s population currently suffer from one or more allergic conditions. .

According to World Health Organization (WHO) statistics, hundreds of millions of subjects in the world suffer from rhinitis, and it is estimated that more than 300 million suffer from asthma, which significantly affects the quality of life of these people and their families and negatively affects their health status. socio-economic well-being of society. Allergic problems are predicted to increase further as air pollution and ambient temperatures increase. These environmental changes will affect the amount of pollen, the presence or absence of stinging insects, and the presence or absence of mold associated with allergic diseases.

These diseases include asthma; rhinitis; anaphylaxis; medicinal, food and insect allergies; eczema; and urticaria (urticaria) and angioedema. This increase is especially problematic for children, who bear the brunt of the growth trend that has taken place over the past two decades.

Allergy is one of the most common chronic diseases. An allergy is an abnormal reaction to a harmless substance called an allergen. An allergen means a substance that causes an abnormally strong immune response in which the immune system fights a perceived threat that would otherwise be harmless to the body, such as pollen, food, and house dust mites. This allergic reaction occurs due to an error in the immune system. The immune system protects us from invading harmful external agents, such as bacteria or viruses that can cause infections, or our own cells, such as tumor cells.

But it also needs to provide nutrients in the form of nutrients from food. Allergens are tolerated without problems by people who do not suffer from allergies. Most people don’t have problems coming into contact with pets like cats, but when you’re allergic to them, you start to sneeze, get itchy and runny, and have red and itchy eyes.

Allergy symptoms

An allergic reaction begins when an allergen enters the body, causing an antibody response. When an allergen comes into contact with antibodies, these cells react by releasing certain substances, including histamine. These substances cause symptoms. Allergy symptoms are like an alarm signal that something is wrong.

Common symptoms associated with allergic conditions include:

• sneezing
• wheezing
• sinus pain
• runny nose
• coughing
• urticaria / urticaria
• tumor
• itching in the eyes, ears, lips, throat and mouth
• irregular breathing
• nausea, vomiting and diarrhea
• increased discharge from the nose and respiratory tract

Any of these symptoms can be caused by other conditions, none of these symptoms are exceptions to allergies, and some of them can be very serious. If you suffer from them, we recommend that you visit a doctor.

sneezing helps clear the airways of substances identified as harmful. It is associated with allergic disorders such as rhinitis, hay fever and anaphylaxis.

Itchy nose alarm that something is wrong in our nose.

Nasal congestion can occur when there is an obstruction due to mucus secretion, inflammation of the nose, or growth of nasal polyps.

Mucus from the nose is the mucus in the nose, necessary to trap and neutralize the harmful. Mucus in the nose can be thin or thick, clear or colored.

swelling occurs due to the flow of fluid from the blood vessels into the deeper layers of the skin.

Itchy eyes alarm that something is going wrong in our eyes.

Redness of the eyes or dilation of the blood vessels on the surface of the eyeballs causes redness of the eyes.

Cough helps clear secretions or foreign particles such as allergens and germs from the airways.

Chest tightness A feeling of pressure in the chest causing difficulty in breathing. You feel this sensation if the airways are narrowed and the air cannot pass freely.

Shortness of breath or wheezing has been associated with disorders such as asthma and anaphylaxis. Difficulty inhaling or exhaling air. This is a warning signal. You may get this feeling if you try to breathe through a straw.

Headache caused by nasal congestion or blockage of mucus secretion in the sinuses, may lead to headache.

Indigestion is often associated with allergic disorders such as food allergies and anaphylaxis. Undigested food or accelerated transit of food through the intestines can lead to loose stools.

Abdominal pain occurs when the digestive system is not working properly and you experience pain in the abdomen, often associated with vomiting or diarrhea.

Vomiting aims to get rid of contents that the body identifies as harmful. Occurs with allergic disorders such as food allergies and anaphylaxis.

wheezing When air passes through narrowed or blocked airways, a wheezing sound is produced during breathing. This is called “wheezing”. It is related to asthma.

Redness of the skin is often associated with atopic dermatitis or contact dermatitis. Skin redness occurs when blood vessels dilate due to harmful irritants.

Itchy skin is always a signal that something is wrong. The receptors in the skin are stimulated and are the reason why we want to scratch. (atopic dermatitis, contact dermatitis)

Allergy Causes

Real allergies are almost always caused by large protein molecules. Proteins that are known to cause allergies are called allergens. Substances in the environment, known as allergens, cause an allergic reaction. Almost everything can be an allergen for someone.
The most common causes of allergies are:

• tree and grass pollen
• house dust mite proteins
• domestic animals such as cats and dogs and other furry or hairy animals (guinea pigs, horses, etc. )
• insects such as bees and wasps
• forms / forms
• foods such as peanuts, milk, eggs, nuts …
• medicines

Types of allergies

Allergies are classified into IgE-mediated and non-IgE-mediated allergies.

IgE-Mediated Allergy

In IgE-mediated allergy, the immune system produces a large number of a class of antibodies known as IgE antibodies that are specific to the particular allergen that triggers the allergen. These IgE antibodies bind to the surface of body cells called “mast cells”, which become IgE-sensitized. These cells can then identify certain allergens the next time they come into contact with the body. This process is called sensitization, and at this stage there are no physical symptoms of an allergy.

Mast cells are present in the skin, eyes, nose, mouth, throat, stomach and intestines. The next time we come into contact with the same allergen, the mast cells identify it as the enemy and produce histamine and other chemicals. The release of these substances from mast cells causes allergic symptoms. The release of histamine in the nose leads to symptoms such as runny nose, itchy nose, sneezing, which are usually associated with itchy red eyes.

Skin symptoms include redness and urticaria. In the breathing tubes, allergies cause wheezing, coughing, and shortness of breath, while in the gut, symptoms such as abdominal discomfort, nausea, vomiting, and diarrhea can occur. Severe allergic reactions are also known as: anaphylaxis, and can be life-threatening.

Non-IgE mediated allergy

Non-IgE mediated reactions that are poorly defined both clinically and scientifically are considered to be T-cell mediated. This mechanism is associated with diseases such as contact eczema (allergic contact dermatitis). While symptoms of an IgE-mediated allergy occur quickly and shortly after exposure to an allergen, this may not be the case with non-IgE-mediated allergies, where symptoms may appear much later, usually after 24-48 hours.

Sharp answer: is what we usually call an allergy. An immediate reaction occurs 15 to 30 minutes after exposure to the allergen. During the early phase of the reaction, chemical mediators released by mast cells, including histamine, prostaglandins, leukotrienes, and thromboxane, cause local tissue reactions that are characteristic of an allergic reaction. For example, in the airways, these include sneezing, swelling and mucus secretion with vasodilation in the nose leading to nasal congestion, and bronchospasm in the lungs leading to wheezing.

Late phase response: Occurs 4-6 hours after first phase symptoms disappear and may last for several days or even weeks. During the late phase reaction in the lung, cellular infiltration, fibrin deposition, and tissue destruction resulting from a sustained allergic reaction lead to bronchial hyperreactivity, edema, and further recruitment of inflammatory cells. These observations suggest that IgE plays an important role in the immune system’s response to allergens by virtue of its ability to trigger mast cell mediator release, leading directly to both early and late phase reactions.

Which elements are involved in the allergic reaction:

allergen Usually the protein that causes the allergic reaction.

Immunoglobulin (IgE) Antibody involved in allergic reactions.

Mast cell Cells of the immune system located in the skin, respiratory tract and digestive tract. IgE molecules are attached to their surface. Histamine and other mediators are produced by mast cells that are released during an allergic reaction that causes allergy symptoms.

histamine Accumulates in mast cells and is released during an allergic reaction. It has the ability to dilate blood vessels (vasodilation), increase blood vessel permeability (fluid leakage), and stimulate nerves. This leads to redness, swelling and itching.

Allergy Diagnosis and Testing

Do you sneeze every time you pet a cat? Do you get hives when you get stung by a bee or wasp? Then you may already know what allergens you have. Very often you don’t know what causes allergy symptoms. Diagnosing an allergy can be tricky because the symptoms can be similar to other conditions. Your GP may refer you to an allergy specialist.

Doctors diagnose allergies in three steps:

1. Personal and medical history
   Your doctor will ask you a lot of questions to find out the possible causes of your clinical symptoms. Take notes at home about your family history, the types of medications you take, and your lifestyle at home, school, or work. Write down when, where, and how the symptoms started. Do you only have symptoms at certain times of the year? Do you suffer more at night or during the day? Does contact with animals cause your symptoms? Do they occur at any particular time of the day? Do any foods or drinks trigger your symptoms? This will help your doctor get a complete picture of your symptoms.
2. Physical examination
   If there is evidence of an allergy, your doctor will examine your eyes, nose, ears, throat, chest, and skin during the examination. In some cases, your doctor will need to check your lungs with a lung function test. Sometimes an x-ray of the lungs or sinuses may be needed.
3. Tests to identify your allergens
   Tests are just one of many tools that can help your doctor make a diagnosis. No test alone can diagnose an allergy. There are many tests that doctors use to diagnose allergies, so every experience can be different.

Allergy management

The first and most important step in treating allergies is avoiding allergens. Avoiding contact with allergens is the key to dealing with allergies. Your healthcare professional may advise avoiding allergens depending on your situation.

Medicines are effective in controlling and treating allergic diseases, but do not cure the underlying allergy. In most cases, the combination of the two approaches results in a significant improvement in allergy symptoms.

1. Reducing the risk of an allergic reaction by avoiding the allergen wherever possible.
2. Medical procedures to reduce symptoms, including drugs and immunotherapy.

Most allergic reactions are mild and do not cause a life-threatening reaction, although they can cause great distress to the patient. A small number of people may experience a severe allergic reaction called anaphylaxis.

When you can’t avoid allergens, there are many medications that can help control your allergy symptoms. Decongestants and antihistamines are the most common allergy medications. They help reduce nasal congestion, runny nose, sneezing and itching. Other medicines work by preventing the release of chemicals that cause allergic reactions. Corticosteroids are effective in treating inflammation in the nose. These treatments control symptoms and reactions; they do not cure the condition.

Anaphylaxis

What is anaphylaxis?

Anaphylaxis is a severe, potentially life-threatening allergic reaction. This can happen within seconds or minutes of contact with something you are allergic to. The most common anaphylactic reactions are: foods, insect bites, and drugs.

If you are allergic to a substance, your immune system overreacts to that allergen by releasing chemicals that cause allergy symptoms. Usually these annoying symptoms occur in one place of the body. However, some people are prone to a much more severe anaphylactic reaction. This reaction usually affects more than one part of the body at the same time. The flood of chemicals your immune system releases during anaphylaxis can send you into shock; your blood pressure suddenly drops and your airways narrow, blocking normal breathing.

symptoms

Signs and symptoms of anaphylaxis may appear within seconds or minutes after contact with something you are allergic to:

• Skin reactions including hives along with itching
• Reddened or pale skin
• Warm feeling
• Sensation of a lump in the throat
• Wheezing, shortness of breath, tightness in throat, cough, hoarse voice, chest pain/tightness, trouble swallowing, itchy mouth/throat, nasal congestion/congestion
• Weak and rapid pulse
• Nausea, vomiting or diarrhea.
• Dizziness
• Headache
• Alarm
• Low blood pressure
• Loss of consciousness

The most dangerous symptoms are low blood pressure, difficulty breathing and loss of consciousness, all of which can be fatal. If you have any of these symptoms, especially after eating, taking medication, or getting bitten by an insect, seek immediate medical attention. DON’T WAIT!!!!!

Anaphylaxis requires immediate treatment, including an adrenaline injection and a follow-up medical examination in a hospital emergency department.

Causes

Foods

Any food can cause an allergic reaction. Foods that cause most cases of anaphylaxis: Peanuts, tree nuts (eg, walnuts, cashews, Brazil nuts), shellfish, fish, milk, eggs, and preservatives.

Stinging insects

The venom of insects, bees, wasps or yellow hornets, hornets and fire ants can cause severe or even fatal reactions in some people.

Drugs

Common drugs that cause anaphylaxis are antibiotics (eg penicillin) and anticonvulsants. Certain blood and blood products, contrast dyes, pain relievers, and other medications can also cause severe reactions.

Less common causes

latex

natural latex products contain allergens that may cause reactions in sensitive people.

Exercise

Very rarely, exercise can cause anaphylaxis. In some cases, this is observed after eating certain foods before training.

If you have allergies or asthma and have a family history of anaphylaxis, your risk is higher. Even if you or your child has only had a mild anaphylactic reaction in the past, there is still a risk of more serious anaphylaxis.

Diagnosis

Your doctor will ask you questions about your allergies or any previous allergic reactions you have had:

• Do certain foods cause a reaction
• Do bites from any particular type of insect cause your symptoms?
• Any medicines you are taking and if some medicines seem to be related to your symptoms
• Have you experienced allergy symptoms when your skin was exposed to latex

You may then be tested for allergies with skin tests or blood tests, and your doctor may also ask you to keep a detailed list of what you eat or avoid certain foods for a period of time.

Other conditions should be ruled out as a possible cause of your symptoms, for example:

• Seizure disorders
• Mastocytosis, immune system disorder
• Non-allergic conditions causing skin symptoms
• Psychological problems
• Heart or lung problems

Treatment

During a severe anaphylactic reaction, the emergency medical team may perform cardiopulmonary resuscitation if you stop breathing or your heart stops beating. They will give you medicine:

• epinephrine (adrenaline) to reduce your body’s allergic reaction
• Antihistamines and cortisone (IV) to reduce airway inflammation and improve breathing.
• Beta-agonist (eg, albuterol/salbutomol) for relief of respiratory symptoms
• Oxygen

If you are at risk of anaphylaxis, your allergist may prescribe epinephrine/adrenaline autoinjection. This device (the “Pen”) is a combination syringe and hidden needle that delivers a single dose of epinephrine/adrenaline by pressing on the thigh. Make sure you understand how and when to use it. Also make sure the people closest to you (family, co-workers, employers and school staff) know how to use an adrenaline pen, maybe one of them could save your life. Always refill a prescription when it expires. There are no special storage conditions. Avoid freezing (0 ° C). In flight: the pen can be carried in hand luggage. Security personnel and flight personnel may not know this, so ask your doctor for a signed travel certificate. This medicine (“Pen”) must always be carried with you.

immunotherapy

In some cases, your allergist may suggest special treatments, such as immunotherapy (allergy shots), to reduce your body’s allergic response to insect stings. Immunotherapy, also known as desensitization or hyposensitization, is the best treatment option for people who are allergic to stinging insects because it can reduce the risk of a severe reaction in the future to less than 5%. Immunotherapy with poison is given in the form of injections, and 80 to 90% of patients receiving it for 3-5 years do not have a severe reaction to a future bite.